Posted in Recipes on December 15, 2006 by Chin Chern Yen |
Ingredients
- 600g prawns
- 4 candlenuts, pounded
- 3 dried chilies
- 5 shallots
- 4-5 cloves garlic, minced
- 2-3 tablespoons assam (tamarind) paste
- ½ cup hot water
- Salt and pepper to taste
- 1-2 teaspoons palm sugar
Method
- Pound chilies and shallots to a paste.
- Add hot water to assam paste, mix together and strain to get assam juice.
- Heat oil in a wok and stir in garlic. Next, add the ground candlenuts and stir for a couple of seconds before adding chili and shallot mixture. Stir-fry till fragrant.
- Add in prawns and stir. When the prawns are turning pink, add half of the assam juice and season with sugar, salt and pepper. Balance the acidity by adding more assam juice for that sourish kick or adding more sugar to reduce the tartness.
